Tag Archives: cupcakes

These Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are perfectly moist and are totally addictive! Gingerbread is my favourite holiday flavour and over the years I’ve made lots of gingerbread recipes. Everything from gingerbread bacon cookies to gingerbread stuffing, I love experimenting with this flavour. Surprisingly, I had yet to make cupcakes, so for an upcoming holiday party I decided to bring a vegan dessert. I love the richness of vegan treats and adore a cream cheese frosting (the best kind!). I also had to make them dairy free for my boyfriend, so with that in mind I set out to make these ultimate vegan cupcakes.

Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting

These spiced vegan cupcakes are spongy and stay moist because of the baking soda combined with the coconut oil, which also added to the sweetness. I used homemade apple sauce as a natural sweetener as well as a binder and it worked like a charm. I find it so satisfying to bake without processed sugar. For the topping, I chose Daiya cream cheese as this brand really tastes like the real thing. The frosting turned out amazing! Dairy-free, creamy and fluffy, I actually prefer this to the regular version. I couldn’t stop eating the leftovers!

These to-die-for, oh-so-moist Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are full of spiced flavour, with a kick of citrus and are topped with a velvety, tangy frosting. A nice light, low sugar dessert for the holiday season!

These to-die-for, oh-so-moist Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are full of spiced flavour, with a kick of citrus and are topped with a velvety, tangy frosting. A nice light, low sugar dessert for the holiday season!

Preheat oven to 350°F and line a twelve cup muffin tray with liners. Heat orange juice in a small pot until it boils.

Into a medium bowl whisk together the flour, ginger, cinnamon, cloves, nutmeg, cayenne pepper and the salt.

In the bowl of an electric mixer mix apple sauce, coconut oil and molasses until combined.

In a measuring cup combine the baking soda with 1/4 cup heated orange juice and stir the mixture to dissolve the baking soda. Stir the juice into the molasses mixture.

Add the dry ingredients to the wet ingredients a little at a time until evenly combined, making sure to scrap the sides with a spatula.

Spoon the batter into the liners, filling them halfway. Bake for 20 minutes, or until a toothpick comes out clean. Don't worry if the cupcakes are flat or slightly indented on top. Transfer the cupcakes to a wire rack to cool.

In the bowl of an electric mixer, beat together the cream cheese, apple sauce, coconut oil and vanilla until combined. Slowly add the icing sugar, 1/4 cup at a time, gradually increasing the speed of the mixer until all the sugar is mixed in. Beat on high until smooth and fluffy.

Beat in the orange zest and juice and the chill the frosting for at least 30 minutes in the fridge.

Spread the frosting on the cooled cupcakes and top each one with a piece of ginger.

Greetings & salutations! My name is Paula and I love to write, eat brains, watch scary movies and make fake blood. I'm always on the lookout for my next adventure, and preparing for the zombie apocalypse.